You may substitute pork for the chicken or any winter squash or pumpkin for the butternut squash.

Total Time: Prep about 1/2 hour. Cooking 2 to 2 1/2 hours

Yield: 6

Source: Williams Sonoma

Ingredients:

2 lb chicken thighs, cut into small cubes

salt and pepper to taste

3 Tbsp olive oil

1 yellow onion, diced

1 1/2 tsp minced garlic

1 tsp minced fresh ginger

2 tsp tomato paste

3/4 tsp ground cinnamon

1/4 tsp ground coriander

1/8 tsp grated nutmeg

1/8 tsp ground cloves

1/4 tsp red pepper flakes

1 1/2 Tbsp cider vinegar

3 Tbsp applesauce

9 oz can diced tomatoes with juices

1 lb peeled and diced butternut squash

2 tsp chopped fresh sage

2 cups chicken stock

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Steps:

Preheat oven to 325 degrees F.

Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil. Working in batches, brown the chicken on all sides, around 8-10 minutes per batch. Transfer chicken to a plate.

Reduce the heat to medium and warm the remaining 1 tablespoon of the olive oil. Add the onion, and cook until tender, about 6-8 minutes, stirring occasionally.